The first time I poured almond milk over Corn Flakes, I expected the worst, wondering how a vegetable juice, made somehow, could look like cow's milk
My surprise was excellent. I noticed that my bowl of Corn Flakes was just as tasty as usual, just as smooth and, frankly, fresher and more digestible.
Today, I no longer eat Corn Flakes (for a long time) but I continue to drink almond milk regularly, and with delight.
And I encourage you to do the same: while cow's milk potentially causes many health problems (allergy, intolerance, inflammation that can lead to chronic diseases), almond milk has only benefits:
- almond milk does not contain lactose, the milk sugar that a majority of adults actually do not digest properly;
- it tastes very good;
- it contains many essential nutrients: 50% of the daily intake of vitamin E (good for the skin), iron and riboflavin (good for the muscles), calcium (30%) and vitamin D (25% of the officially recommended daily intake; however , the RDA in vitamin D is in my opinion very insufficient and should be multiplied by at least 10);
- it can be stored out of the refrigerator;
- its sugar content is low;
- a glass of almond milk contains only 60 calories compared to 146 for whole milk, 122 for semi-skimmed milk, and 86 for skimmed milk. If you are looking to lose weight, then almond milk may be of interest.
The problem is that almond milk is much more expensive than cow's milk (the carton of Bjorg organic almond milk costs around 3.6 euros, compared to 0.8 euros for milk). In addition, it is often marketed with thickeners and additives.
Many people with intolerance to milk resign themselves to buying their almond milk in stores. However, nothing is easier than making your own almond milk!
Here's how :
My secret almond milk recipe
To make a liter of organic homemade almond milk:
Put 250 grams of whole organic unpeeled almonds in a bowl, cover them with 5 cm of water, and let them soak overnight at room temperature.
Boil some water. Drain the almonds and pass them in a food processor to reduce them to a powder (your almonds will be visibly swollen with water). Add 250 mL of room temperature water and let the food processor run for 2 minutes. The mixture should have the consistency of a thick paste.
Transfer this paste to a salad bowl and add half a liter of boiling water. Let it steep for about 10 minutes.
Ladle by ladle, transfer the almond mixture onto a fine mesh wire sieve resting on a large bowl. Squeeze the ground almonds with the back of a spoon to extract as much liquid as possible.
Add in the almond milk a spoon of honey, or maple syrup if you like (and if you have it), vanilla, a pinch of salt, cinnamon and nutmeg, then whisk to obtain a mixture homogeneous. You can of course use whatever spices you like.
It's ready !
You can keep it for a few days in a closed container. Shake before serving, if you've let it sit.
Bonus Gift
Besides delicious almond milk, this recipe gives you a bonus: you can collect the rest of the wrung almonds in your sieve and use it as a flour substitute in your cookie recipes, or in a soup to thicken.
Store it in your fridge for 4 days or in the freezer for later.
Note that some almond milk recipes will tell you to remove the skin of each almond for a better appearance, but this step is tedious and unnecessary: if you filter well, little almond skin will remain in the final product. .
On the other hand, I insist that you do not skip the step of soaking (one night) or infusion, like tea, for 10 minutes in boiling water. The texture will be richer and the flavor of your almond milk will be superior
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